Frequently asked questions

What's the best cream cheese frosting for carrot cake?

With only four ingredients — butter, cream cheese, vanilla extract, and powdered sugar — the best cream cheese frosting recipe is one that gets the proportions just right. This recipe keeps things pleasantly tangy by using one part butter to two parts cream cheese, which helps balance the sweetness. A whole tablespoon of vanilla rounds out the flavor beautifully.

Does carrot cake need to be refrigerated?

Carrot cake — and any other cake, for that matter — with cream cheese frosting does need to be stored in the refrigerator. But happily, this is a cake that's moist and delicious even when served cold, though we're willing to bet you won't have leftovers for long.

Note from the Food & Wine Test Kitchen

Believe it or not, carrot cake has been enjoyed in one form or another since medieval times. Its popularity has ebbed and flowed throughout history, but it's safe to say modern American carrot cake with cream cheese icing has squarely positioned itself as a dessert classic. With a touch of cinnamon and a smattering of toasted pecans swirled throughout, this carrot cake with cream cheese frosting is the quintessential version.

Ingredients

Cake

Butter, for greasing the pans
2 cups pecans (8 ounces), divided
2 cups all-purpose flour, plus more for dusting the pans
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon kosher salt
1 cup vegetable oil
1/2 cup buttermilk
1 1/2 teaspoons pure vanilla extract
4 large eggs
2 cups sugar
1 pound carrots, peeled and coarsely shredded

Frosting

2 sticks unsalted butter, softened
2 (8-ounce) packages cream cheese, softened
1 tablespoon pure vanilla extract
2 cups powdered sugar

Directions

Preheat the oven to 325°F. Butter two 9-inch cake pans; line the bottoms with parchment. Butter the paper and flour the pans.
Spread the pecans on a baking sheet and toast for 8 minutes, until fragrant. Cool and finely chop the pecans.
Make the cake: In a bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt. In a small bowl, whisk the oil, buttermilk, and vanilla. In a large bowl, using an electric mixer, beat the eggs and sugar at high speed until pale, 5 minutes. Beat in the liquid ingredients. Beat in the dry ingredients just until moistened. Stir in the carrots and half of the pecans. Divide the batter between the pans and bake the cakes for 55 minutes to 1 hour, until springy and golden. Let the cakes cool on a rack for 30 minutes, then unmold the cakes and let cool completely.
Make the frosting: In a large bowl, using an electric mixer, beat the butter and cream cheese at high speed until light, about 5 minutes. Beat in the vanilla, then the powdered sugar; beat at low speed until incorporated. Increase the speed to high and beat until light and fluffy, about 3 minutes.
Peel off the parchment paper and invert one cake layer onto a plate. Spread with a slightly rounded cup of the frosting. Top with the second cake layer, right side up. Spread the top and sides with the remaining frosting and top with the remaining pecans. Refrigerate the cake until chilled, about 1 hour. Slice and serve.